BANQUET SERVER at COLUMBIA YACHT CLUB – CHICAGO, Illinois

Responsible for assisting the Catering Sales Manager in acquiring, maintaining and servicing catering customers

Essential Functions

• Assist Catering Sales Manager in the organization of special events and catering orders
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Ability to multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Ensure the overall guest experience exceeds expectations and anticipate guests’ needs
• Greet guests with a warm, sincere smile
• Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy
• Assist in overseeing catered events
• Assist with special projects when required by Partners, GMs or Managers
• Complete server training
• Become proficient in servicing catering calls
• Answer incoming catering calls and emails; respond or distribute to the appropriate person
• Email, fax or mail collateral and materials to prospective clients
• Update client list as property of LEYE
• Maintain, update and organize files, sales materials and supplies
• Assist with developing and writing catering proposals and contracts
• Attend weekly catering meetings and communicate all pertinent information to appropriate personnel
• Order and maintain party supplies, decorations and equipment
• Maintain a list of preferred third party vendors
• Comprehend and maintain incentive programs for LEYE catering personnel and customers
• Accurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and procedures
• Understand and respond knowledgeably to questions about the restaurant and menu
• Use sales techniques to present and encourage current promotions to guests
• Follow all steps of service
• Understand and follow the food allergy procedure and special orders/restrictions
• Comply with all safety and sanitation guidelines and procedures
• Successfully complete alcohol awareness training
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Get along well with others and be a team player
• Other duties will be assigned as needed